Fennel & Spinach Orzotto
with Greek-style cheese, lemon & pistachios4.5(314)
Calories
:
750 kcalProtein
:
26.3g proteinTotal
:
25 minutesDifficulty
:
MediumVeggie
Allergens:
- Tarwe
- Gluten
- Noten
- Pistachenoten
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Sesamzaad
- Noten
- Pinda's
Orzo is a perfect canvas for flavours. As it's relatively small, it can easily absorb the delicious flavours of spices and sauces.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Fennel
1 piece
Garlic
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
100 g
Spinach
20 g
Pistachio nuts
(Contains: Noten, Pistachenoten May be present: Sesamzaad, Noten, Pinda's)
¼ piece
Lemon
25 g
Herbed cream cheese
(Contains: Melk (inclusief lactose))
½ sachet(s)
Italian seasoning
½ piece
Onion
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
175 milliliters
Low sodium vegetable stock
½ tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3137 kJ
Calories750 kcal
Fat38.6 g
Saturated Fat16 g
Carbohydrate72.3 g
Sugar11.7 g
Dietary Fiber11.3 g
Protein26.3 g
Salt1.5 g
Potassium1248 mg
Calcium219.7 mg
Iron4.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Saucepan
•Casserole with Lid
•Tall-Sided Pan
Cooking Steps
1
- Prepare the stock in a saucepan.
- Quarter the fennel and remove the tough core, then slice into very thin strips. Set aside any fennel fronds to use later as garnish.
- Chop the onion and crush or mince the garlic.
2
- Melt a knob of butter in a deep frying pan over medium-low heat.
- Drizzle with olive oil, then fry the fennel, onion, garlic, and Italian herbs for 4 minutes. Stir in the orzo and then deglaze with the white wine vinegar.
- Pour in the stock and bring to a boil, then cook the orzo over a low heat for 10 - 12 minutes, covered.
- Stir regularly and add a splash of water if the orzo seems too dry.
3
- Roughly chop the pistachios. Heat a clean frying pan over medium-high heat and toast the pistachios until golden-brown, then remove from the pan and set aside.
- When the orzo is almost done, tear the spinach directly into the pan and then add the herbed cream cheese.
- Mix well and allow the spinach to wilt and reduce. Season to taste with salt and pepper.
4
- Zest the lemon and cut it into wedges.
- Serve the orzo on plates and crumble over the cheese.
- Garnish with the lemon zest and the toasted pistachios. Serve with the lemon wedges.
